Capsicum Red Each

Red capsicums are the sweetest of the capsicum family and one of the most versatile vegetables in the Australian kitchen. Left on the plant to fully ripen, red capsicums develop a deep crimson colour and a natural sweetness that makes them irreplaceable in roasted red capsicum recipes, fresh salads, stir fries and everything in between.

At their best through summer and autumn when outdoor crops come in at peak sweetness, but available and reliable year-round with consistently good quality. There is no bad time to buy a fresh red capsicum — just look for firm walls and glossy skin and you have a good one.

Roast whole until the flesh goes silky and use as the base of a sauce or dip, slice raw into a salad for colour and crunch, toss through a stir fry, stuff and bake for an easy weeknight dinner, or char over an open flame and peel for a smoky sweet addition to antipasto and pasta dishes. One of the great all-purpose vegetables.

Look for firm walls, glossy skin and no soft spots or wrinkling. A firm capsicum is a fresh capsicum every time.